69 Reviews

Made this last week for DH and myself. Was so good that I froze the leftovers (before adding cream) and served it to my in laws for a dinner party this past weekend. They also loved it. I served with French Tart's Stilton and Walnut rarebit and a green salad and everyone was very happy! My only change was cut and roast the squash first. Awesome! Definitely recommended using the extra bacon on top.

Thanks Kim!

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Chef Romano-Clarke February 07, 2012

I kitchen tested this a couple weeks ago under the eye of a skeptical husband. I had leftover cooked acorn squash and incorporated it into the soup with the broth once the other vegetables were sautéed. Once the carrots were cooked down, I then took my hand mixer and blended the soup to a creamy consistency. The garlic and spices turn this into a wonderful savory dish. If you desire to have a little more protein in your soup, crumbled bacon or diced ham will work wonderfully. Thanks Kim for the recipe, it's a keeper in my house.

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lilquiz November 27, 2011

Fantastic soup!! So glad I tried this one. I bought fresh, pre-cut squash (2lbs) that I roasted before hand and then made everything exactly as is - except the smaller amount of squash. It was the perfect thickness and the flavors blend so well. I was skeptical of the lime juice but decided to try it "as is" before altering. Initial taste after just adding I didn't care for the lime but as the soup simmered and the seasonings melded I wouldn't change a thing. I liked it with or without the sour cream topper. Thanks for sharing!

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DDW November 17, 2011

Very good soup....I cut down on the red pepper as I don't like too much spice...

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CIndytc November 09, 2011

This is amazing! I wanted a butternut soup that had more flavor than just the squash. This fit the bill. So many flavors combine into a wonderful creamy soup. I didn't add the lime juice. I will be making this again :)

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cynthia912 November 07, 2011

Very best butternut squash soup I have ever made! I only used three slices of bacon and I skipped the half and half and the sour cream.

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SugarJen October 01, 2011

Fantastic soup, thanks for posting. I was happy to use the frozen squash, it really saved time. We served this with a loaf of good bread and a hearty salad for a complete meal. It makes quite a bit, so there are plenty of leftovers.

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CaliforniaJan December 24, 2010

Mmm, mmm, good! This soup was about as perfect as is possible to get. It wasn't too thick or too thin. The seasonings were right on. I followed the recipe pretty closely, but forgot to add the sour cream garnish. I didn't miss it at all. However, next time (and there will be a next time) I'll crumble the bacon extra finely. I put most of it in the freezer (before adding the cream) and plan to serve it at Thanksgiving dinner. Yes, it is that good!

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Cook In Southwest December 02, 2010

yum!

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Messy44 November 01, 2010

Everyone liked this soup a lot. However, we liked it more when I used curry, cumin and some other spices for more flavour. I also like to roast the squash for awhile before adding to the pot. The bacon really topped the whole thing off and added some nice texture. Thanks for a great recipe!

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kween_bee3 April 20, 2010
Butternut Squash Soup